Recipes - Dill Dip Mix
3 Tbls. (1 pkg.) Backyard Patch Dill Dip Mix
1 Tbls. Lemon Juice
1 Cup Sour Cream
1 Cup Mayo
2 Tbls. Grated white onion
½ tsp white pepper
Mix Backyard Patch Dill Dip Herb Mix with lemon juice to soften. Blend in other ingredients. Chill at least 1 hour before serving.
Specialty Salad Dressing
½ tsp. Black pepper, ground course
1 ½ tsp. Backyard Patch Dill Dip Mix
¼ tsp. Garlic
2/3 cup butter milk
1/3 cup mayonnaise
1 Tbls. Cider vinegar
1 tsp. Prepared Dijon-style mustard
1 tsp. Sugar
¼ tsp. Salt (optional)
In medium bowl add herbs and garlic to buttermilk and mayonnaise, vinegar and mustard. Whisk until well blended and smooth. Add sugar and salt to taste (you may use less than recommended). Serve on salad and refrigerate leftovers in a glass jar. Yield 1 cup. Will keep about 1 ½ weeks or to the freshness date of the milk.
Dilly Potatoes
Potatoes with sweet carrots gives you a starch and a vegetable in one serving! Great served with a roast or chicken and you can cook both in the oven at the same time.
4 large potatoes
2 carrots
1 onion, peeled and minced
2 Tbls. Butter
2 tsp. Backyard Patch Dill Dip mix
½ tsp. Black pepper, ground
½ tsp. Salt
2 Tbls cream or whole milk (you can also use half & half)
Preheat oven to 350 degrees. Peel and shred carrots and potatoes. A food processor is easiest, but a hand grater will work too. Squeeze the potatoes and discard the extra liquid. Butter a small baking dish, toss the potatoes and carrots with minced onion and place in the dish. Sprinkle with Dill Dip Mix, salt & pepper. Cut the butter into small bit and dot the top of the dish. Drizzle cream or milk over the top and bake one hour until lightly brown. Use foil to protect it if it starts to brown early.
Herbed Cheese Omelet Serves 2
The recipe can be prepared stove top as all egg dishes can, but this version was crafted for the microwave. Depending on your favorite flavors, you can use Backyard Patch Marcy‘s Dill Dip Mix or Butter and Cheese Cream Cheese Blend to craft these deliciously simple eggs.
3 eggs
3 Tbls. Milk
¼ tsp. Backyard Patch Dill Dip Mix or Backyard Patch Butter and Cheese Mix
¼ tsp. Salt
1/8 tsp. Pepper
1 Tbls butter
½ cup shredded Cheddar cheese
Beat eggs with milk and seasonings. Microwave butter in glass pie pan on high for 1 minute. Add egg mixture. Microwave, loosely covered on Medium-high for 3 minutes, stirring once. Top with cheese. Microwave for 30 seconds until cheese is melted. Let stand, covered for 2 minutes.
How it all started
I started growing herbs in 1994. I love the scents, the shades of green, and the scent and texture of the leaves. I love everything about them!
My first herb garden resulted from my need for good tea herbs. To this day, tea is among my favorite creations.
My husband does not use salt or preservatives, as a result all my seasonings and mixes, are all salt free, organic and preservative free.
Explore all my posted herb knowledge
Commonly asked Questions
FAQ
Do you use preservatives?
All of our blends are created with no preservatives, flavor enhancers or anti-clumping agents.
We grow our herbs organically, no chemical fertilizers, no pesticides and only organic methods. The herbs are grown in "hills" placed in rows. This allows us to walk among the plants but keep a high-quality soil and easy watering methods that makes plants drought resistant.
Are your items salt and gluten-free?
All our herb blends are crafted with no salt and no gluten. Our baking mixes will be clearly marked if they are gluten-free, but all will be low salt. However, since we make all the blends ourselves if you wish no salt in a baking mix (scones, breads, etc.) just ask and we will blend them without salt.
How and where do you ship?
Due to restrictions on plant materials, we only ship to the US or US territories. NO international orders are accepted. All items can be shipped either UPS or USPS depending on weight.
Where do your herbs come from?
We grow almost all of the herbs we use in our blends at our 3/4 acre herb garden. We have been growing herbs since 1994 and created our garden space in 1998 growing our herbs production style in hills and rows.